Traditional Balsamic Vinegar of Reggio Emilia PDO 12 Years Old "Lobster Seal" + Glass tic

Product Information

Ideal for accompanying boiled or fish dishes its long aging (over 15 years) makes it perfect in combination with foie gras, spicy or aged cheeses, first of all the great Classic Parmigiano Reggiano. Learn how the traditional balsamic vinegar of Reggio Emilia PDO is born, its secrets and traditions, which date back to the Middle Ages.

Savory lovers appreciate it over the noblest, tastiest and spiciest cheeses; connoisseurs of sweetness draw infinite delights from its combination with custard, chocolate desserts, ice creams, berries, and from its skilful use as the supreme ingredient for the filling of panettone and strudel. Sensory panels are long-time, trained judges, but sensory procedures are not standardized, often leading to irreproducible scores. guarantees that the product is made from grape varietals typical of Modena (Albana, Ancellotta, Fortana.Its rounded bouquet is the result of years of ageing in ancient wooden casks that gradual release their precious fragrances. The Traditional Balsamic Vinegar of Reggio Emilia is an excellent PDO product and is marketed only after it is tested by a commission of experts who rigorously assess the characteristics of suitability and typicality. The first balsamic vinegars sold in the US arrived courtesy of one Chuck Williams, the founder of Williams-Sonoma, in 1977.

Traditional balsamic should pick up the flavors of the wood it matured in, and may have a slight smokiness. The thickness is given by the sugar content, aging leads to water evaporation and therefore increase of sugar levels and thickness. is hugely variable both because additives are permitted and because the ratio of wine vinegar to grape must is variable. The bigger is the evaporation rate, the higher is the flux of material through the barrel set and the lower is the residence time. With our guide we will try to answer some of the questions you may have as well as giving tips when choosing one.True balsamic vinegar is rich, glossy, deep brown, and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks. The typical hints of wood characteristic of Traditional Balsamic Vinegar of Reggio Emilia are obtained thanks to the period of ageing in wooden barrels. Some condimentos may contain a little wine vinegar to balance the acidity, but if wine vinegar is the first ingredient, you're looking at generic vinegar sweetened with balsamic must, not balsamic must balanced with a little vinegar. After a phase of acetification, it is refined and aged in barrels for at least 25 years, thus undergoing the judgment of master tasters who give it the highest classification. It strikes the perfect balance between sweet and savory and makes a delicious dressing for roasted meat or vegetables and a creative topping for creamy desserts.

Ideal for accompanying boiled or fish dishes its long aging (over 15 years) makes it perfect in combination with foie gras, spicy or aged cheeses. These barrels are made of different types of wood such as oak, chestnut, cherry, juniper, and mulberry, so that the vinegar can take on the complex flavors of the casks. The first evidence dates back to the year 1046, when Henry III, Emperor of Germany, arrived in Piacenza and asked Boniface, lord of the fortress of Canossa, for that special vinegar that 'he had heard was made there most perfect'.The barrels of the eighteenth and nineteenth centuries keep precious liquids in the darkness of the attic. We invite you into our home to enjoy our garden, visit the vinegar lofts, and learn about our history. Its intense and rich aroma, with a gentle tendency to sweet, is enhanced to raw on sweet or savory dishes. Viscosity is a macroscopic measure of the degree of intermolecular interaction inside the vinegar bulk and is easily determined as the resistance to flow under controlled experimental conditions. The production of the Traditional Balsamic Vinegar of Reggio Emilia is regulated by protected designation of origin (PDO) guidelines and it is obtained simply by fermenting the sugar and acid of the cooked must.